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泰式冬阴功汤是泰国的国汤，世界十大汤之一味道酸辣，“冬阴”是酸辣的意思，“功”是虾的意思。其实冬阴功汤的做法并不难，是由鲜虾、鸡汤、香茅、南姜、柠檬叶、干葱、泰椒、泰国香菜、蘑菇等原料制作而成。 东南亚菜：Thai-Tom yum soup泰式冬荫公汤 
Serves: 2
Ingredients材料 1 litre/2 pints chicken stock
300ml/11fl oz water
6 sticks lemongrass, lightly crushed
4 fresh coriander roots, crushed
110g/4oz fresh galangal, peeled and sliced (available from Asian supermarkets)
8 tomatoes, cut into quarters, seeds removed
6 kaffir lime leaves
1-2 limes, juice only
75ml/3fl oz tamarind water (tamarind is available from Asian supermarkets. Soak the tamarind in hot water and push the pulp through a sieve to make tamarind water.)
3 red chillies, thinly sliced
75ml/3fl oz fish sauce (nam pla), or to taste
75g/3oz palm sugar (available from Asian supermarkets), use brown sugar if unavailable
12 raw tiger prawns, shelled, gutted and split in half
2 boneless skinless chicken breasts, cut into chunks 1升鸡汤
300毫升的水
6根柠檬草,轻轻压碎
4小把新鲜香菜根,粉碎
110 g 新鲜楠姜、去皮和切片(大型超市有售)
8个西红柿,切成四等份,去除里面的籽
6片柠檬叶
1 - 2个青柠汁汁
75毫升罗望子水(罗望子大型超市有售。把罗望子浸泡在热水里，用过滤纸过滤出罗望子水。)
3个红辣椒,切成薄片
75毫升鱼露,调味用
75 g 棕榈糖,不可用红糖代替
12个虎虾,去壳,一切为二
2片去骨去皮的鸡胸肉,切成块 To serve装饰
1 small bunch fresh coriander, leaves
1 small bunch fresh Thai basil, leaves (available from Asian supermarkets)
lime wedges 1小束新鲜的香菜,叶子
1小束新鲜泰国罗勒叶子
青柠角 Method制作方法 1. Place the stock and water into a large pan over a high heat and bring to the boil.
2. Add the lemongrass, coriander roots, galangal, tomatoes, lime leaves, lime juice, tamarind water and red chillies. Return to the boil, then reduce the heat and simmer for 15-20 minutes.
3. Taste the stock and add as much fish sauce and palm sugar as necessary to keep the salty-sour-hot-sweet taste, then remove from the heat.
4. Transfer 220ml/8fl oz of the stock into a separate pan over a high heat and bring to the boil. Add the chicken and cook for 1-2 minutes, then add the prawns and cook for a further 1-2 minutes, or until completely cooked through.
5. To serve, pour the soup into two bowls and top up with the hot stock. Garnish with Thai basil, coriander and a wedge of lime. 1。把鸡汤和水放入锅内,烧开。
2。添加柠檬草、香菜根、高良姜、西红柿、柠檬叶、酸橙汁、罗望子水和红辣椒。直到煮沸,然后开小火,再慢火煮15 - 20分钟。
3。再加入尽可能多的鱼露和棕榈糖保持咸，酸，辣，甜的味道,然后从炉子上移除。
4。将调好为的高汤取出220毫升到另一个煮锅内,烧开。加入鸡肉煮1 - 2分钟,然后加入虾,再煮1 - 2分钟,或直到完全煮透。
5。组合,把煮好的高汤倒进两个碗内。饰以泰国罗勒，香菜和青柠角。
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